eating all over the world is a fairy! China is vast in territory and abundant in natural resources, with delicious food all over the world. Each of the 34 provinces has its own representative of delicious food. Have you enjoyed yourself when you go home for the New Year? Next, Tongbianhui will lead you to taste all the delicious food in the world. Welcome to see what the delicious food in your hometown is. Try it as soon as possible if you haven't eaten it! 1. Representative of Beijing Cuisine: Beijing Roast Duck headed by Quanjude, which is fragrant in the world and roasted all over the world. Picture 2, Tianjin food representative: Goubuli steamed stuffed bun picture 3, Hebei food representative: donkey meat on fire (Hejian donkey meat on fire is long, Baoding is round) Listening to this name makes people drool. Originated in Baoding City, Hebei Province, cooked donkey meat is put into the fire to eat, and the taste of the fire is crisp, the donkey meat is fat but not greasy, and the aftertaste is mellow. Photo 4: Representative of Inner Mongolia Food: I think you have also guessed, the vast prairie, endless hand-picked mutton, drinking and eating meat in large chunks, and getting a knife if you can't bite, how happy you are when you think about it. Picture 5. Representative of Heilongjiang cuisine: Pot meat is crispy outside and tender inside, sweet and sour, and it is not greasy when eaten too much. It is very suitable for eating in summer to stimulate appetite. Photo 6: Representative of Liaoning Cuisine: Pork stewed vermicelli is said to be originally Sichuan cuisine. Xue Rengui, a famous Tang Dynasty, liked Sichuan cuisine very much. After he was sent to the northeast, he also brought Sichuan cuisine to Northeast Liaoning and developed it into a northeast cuisine according to the local style. Just one word-it smells good! 7. Jilin food representative: Steamed white fish is steamed, not halal. It is said that it was made by a culinary expert with great concentration. After hard work, it finally created a famous dish, steamed Songhua River white fish, and boarded the banquet. In the Qing Dynasty, white fish in Songhua River was once listed as a tribute. 8. Shanxi food representative: Who is jealous of old vinegar? Of course, it is from Shanxi. Whether it is a man or a woman, if your female ticket is jealous, then take her to Shanxi. 9. Representative of Shanghai cuisine: Braised pork is actually the representative of Shanghai cuisine. I was shocked by the braised pork. In my impression, Shanghainese should eat lightly. Picture 1. Jiangsu food representative: Don't get excited about braised lion's head, but it's not made of lion's head. It is a dish that is often eaten on holidays in Jiangsu. It has fat and thin meat, ruddy and shiny, and it is covered with green vegetables. It is also called Four Joy Meetballs, which means good luck. Picture 11. Representative of Zhejiang Cuisine: West Lake vinegar fish Zhejiang has always been so beautiful, even food. What kind of experience is it to sit on the west lake to see the beauty of the West Lake and eat the vinegar fish? Picture 12: Anhui Cuisine Representative: Huangshan Stinky Fish A Huizhou merchant went home to visit relatives by boat that year. Because the road was far away and it was hot, the osmanthus fish he carried was not well preserved and stinked. His wife was reluctant to throw it away and treated it with thick oil red sauce. I didn't expect it to be hit right, but it tasted great. After the promotion of Huizhou merchants, it became a classic of Huizhou cuisine. Alas, Huizhou merchants really know how to do business. Photo 13: The representative of Fujian cuisine: the Buddha leaping wall, also known as "Mantanxiang" and "Fushouquan", was not invented by Buddhists. It is the chief famous dish in Fuzhou, with 18 kinds of raw materials: sea cucumber, abalone, shark's fin, scallop, fish lip, gelatin, razor clam, ham, pork belly, sheep elbow, hoof tip, tendon and chicken. I like this best, because I like eating meat. Think about how bad it can be to cook so many good things together. Photo 14: Jiangxi cuisine representative: Rice flour meat is made of pork belly with skin, rice flour and other seasonings. Steamed pork is waxy and fragrant, fat and thin, rice flour is oily and rich in five flavors. 15. Shandong Cuisine Representative: Jiu Zhuan's large intestine subconsciously always thinks that it was invented by Sun Erniang in Water Margin. Don't ask me why. Hey, I'm kidding. Actually, it's made by blanching the pig's large intestine, frying it, filling it with more than ten kinds of ingredients, and making it with mild heat. Sour, sweet, fragrant, spicy and salty, with rosy color and soft texture. Photo 16. Representative of Henan cuisine: Huimian Noodles University roommate always loves noodles, so he is from Henan. It turns out that it is a traditional snack with meat, vegetarian food, soup, vegetables and rice, which is famous in the Central Plains for its delicious taste and economic benefits. Alas, now I understand why my roommate loves it so much. Photo 17: Representative of Hubei cuisine: mian yang steamed three kinds of food, that is, steamed livestock, steamed aquatic products and steamed vegetables (you can choose dozens of kinds of vegetables, amaranth, taro, beans, pumpkin, radish, chrysanthemum, lotus root, etc.), which is quite in line with the balanced nutrition of meat and vegetables. The steamed dishes are all wrapped in finely ground rice flour, and the original fragrance of the dishes is accompanied by the fragrance of rice, which has a deep aftertaste. 18. Hunan food representative: Minced pepper fish head To be honest, Hunan people are really willful, the first willfulness: eat fish and only eat fish head. Second willfulness: make the fish head so delicious. 19. Guangdong Cuisine Representative: White-cut chicken is a famous traditional dish of Han nationality with full color and flavor. It belongs to the most common kind of chicken dishes in Cantonese cuisine. It is an authentic Hakka special dish, which is a kind of soaked chicken. It is characterized by its simple preparation, just cooked but not rotten, no ingredients and original flavor. Photo 2: Representative of Guangxi Cuisine: There are really two kinds of snail powder in Guangdong and Guangxi. Guangdong eats light food, but I prefer not to eat light food in Guangxi. Snail powder is the most famous and popular snack rice noodle in Liuzhou, which has a unique flavor of sour, spicy, fresh, cool and hot. 21. Hainan cuisine representative: Wenchang chicken. Wenchang Chicken is the first of the "four famous dishes" in Hainan. Its meat is smooth and tender, its skin is thin and crisp, its fragrance is very strong, and it is fat but not greasy. 22. Sichuan cuisine representative: Sichuan style pork. The position of Sichuan Cuisine is very important, and it has always been regarded as the first and the embodiment of Sichuan Cuisine. When Sichuan Cuisine is mentioned, Sichuan Cuisine must be thought of. Sichuan cooked pork originated in rural areas of Sichuan. The so-called returning to the pot means cooking again. Its raw materials are mainly pork rump (second-cut meat), green pepper, garlic sprout, etc., with unique taste, bright red color and fat but not greasy. Photo 23: Chongqing food representative: Everyone in the hot pot world doesn't know Chongqing hot pot, the representative of spicy. Probably for this reason, Chongqing girls are also so spicy. Photo 24: Guizhou cuisine representative: fish in sour soup. In Guizhou, the whole snack street is full of all kinds of sour soup, and there are countless fish in sour soup. Authentic fish in sour soup is said to be a delicacy of Miao nationality. Its taste is sour and delicious, and it is full of spicy energy, which makes people appetite. 25. Yunnan food representative: Crossing the bridge rice noodle There is a dialect in Yunnan that everyone loves crossing the bridge rice noodle. Yes, eating rice noodle means crossing the bridge, but I didn't eat it when I came to Yunnan. I want to despise you on behalf of the people of Yunnan. 26. Representative of Shaanxi Cuisine: Mutton bread in soup is a traditional delicacy in Xi 'an, Shaanxi Province. This dish is finely cooked, with heavy and mellow ingredients, thick rotten meat soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating. Because it warms the stomach and resists hunger, it is always loved by people of all ethnic groups in Xi 'an and northwest China, and foreign guests come to Shaanxi to try it first to satisfy their appetite. Since the founding of New China, especially in recent years, it has been used to entertain international friends, and it has also been well received. Mutton bread in soup has become the "general representative" of Shaanxi famous food. Photo 27: Tibetan food representatives: Buttered tea, highland barley wine buttered tea and highland barley wine are as inseparable as lovers. yes man, of course, food will also be paired. 28. Xinjiang food representative: roast whole sheep. Xinjiang roast whole sheep is bright in color, crispy in skin and tender in meat, fragrant and delicious. When eating, slice the meat and dip it in salt. Like Xiaobian, I like eating meat best. Now I really want to get a roast whole lamb to eat. By the way, kebabs are also leveraged. Photo 29: Qinghai food representative: mutton fried noodles Qinghai is a province that is easily forgotten, but the food in Qinghai is not bad at all. Mutton fried noodles are delicious, smooth and palatable, nutritious and easy to digest, suitable for all ages. 3, Gansu food representative: Hexi lamb Hexi lamb, big, fresh and tender meat, fat but not fat, but also has a good nourishing effect, which can be regarded as both fish and bear's paw. 31. Ningxia food representative: Steamed lamb feels that people in the northwest love to eat meat. The last meal is mutton, and the next meal is mutton. It looks so happy. 32. representative of hong kong cuisine: beef balls hong kong beef balls are famous for their juicy tendons and full of bite. In fact, I think milk powder is also a representative of Hong Kong cuisine. There is no need to explain the reasons. Photo 33: Macao food representative: Ma Jiexiu, from Portuguese-speaking Bacalhau, is an authentic Portuguese dish and Macao lettuce, which is preserved by salting codfish but not air-drying. This kind of fish can be cooked in many ways, such as burning, roasting, stewing or boiling. The more famous dishes are baked horse Jiexiu, fried horse Jiexiu with shredded potato, fried horse Jiexiu ball and so on. Photo 34: Representative of Taiwan Province cuisine: Braised pork rice, also known as braised pork rice, is the most famous and unique snack in Taiwan Province. It is said that only the local braised pork rice in Taiwan Province is the most authentic. In northern Taiwan Province, including Taipei, braised pork rice is a dish with minced pork and sauce on white rice. A bowl of good braised pork rice, whose pork belly is carefully cut, but not too broken, is slowly stewed in juice with five spices, and then the cooked meat is poured on hot rice, and a bowl of sweet and slightly salty braised pork rice is perfect. The great China and the great Chinese nation have created countless cuisines for five thousand years. Different provinces and cities have different cuisines, but they all represent the outstanding wisdom of the Chinese nation. Food from all over the country is fragrant. If you have the opportunity, let's all try it. Eating all over the world is called traveling all over the world! Come on!